Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Hotel and catering sector

20 July 2004
Hotel and catering sector

Small businesses in the hotel and catering sector are labouring more than most under the burden of government regulation and this could be preventing them employing more staff, says a survey from NatWest bank.

Small hotel and catering firms spent an average of seven hours a month dealing with employee-related paperwork.

This was the highest of any industry and compared with the overall average of 3.2 hours a month and only 1.3 hours for firms in the wholesale sector.

The next highest secor was transport and communication, at 5.1 hours a month.

More than seven out of 10 firms (71%) in the hotel and catering sector felt they spent too much time dealing with employee-related paperwork.

And 61% felt they spent too much time dealing with general paperwork and regulations.

This compared with an average of 49% of firms and was second only to agriculture and mining (75%), a sector that has to deal with stringent health and safety regulations.

More than half of businesses in all sectors admitted to either reducing the number of staff they employ or avoiding taking on more people because of concerns over paperwork, said the study for Mentor, NatWest's small business advice service.

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